Heat 1 Tablespoon garlic-infused oil in a small saucepan over mediumlow
heat. Add red pepper flakes and ginger chunks and sauté until
soft, being careful not to let them burn. Turn off the heat.

Combine oil mixture, 3 Tablespoons of the sesame seeds, peanut
butter, rice vinegar, 2 Tablespoons of tamari, sugar, sesame oil, and
two tablespoons warm water. Blend well in a blender or food
processor, or with an immersion blender.
Add warm water Tablespoon by Tablespoon until the texture resembles
cream. Set aside.

Boil water for noodles and cook according to package directions. Toss
with a small amount of oil so noodles don’t stick together.

Heat 1 Tablespoon garlic-infused oil in a large nonstick skillet on
medium-low heat. Add the tofu squares, making sure each square of
tofu touches the bottom of the pan. If your pan is not large enough, do
this in batches. Cook, without stirring for about 4 minutes, or until
golden on one side. Flip the tofu squares and let them brown on the
other side. When tofu is browned, drizzle with remaining 1 Tablespoon
of tamari and transfer tofu to a plate.

Add remaining 1 Tablespoon of garlic-infused oil to the skillet. Sauté the
vegetables until just tender.

Add cooked noodles to the vegetable mixture and toss with peanut
sesame sauce. Top with tofu squares and remaining sesame seeds.